Print

Salsa Verde Macaroni Beef Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Salsa Verde Macaroni Beef Skillet is a comforting one-pan meal combining seasoned ground beef with zesty salsa verde, tender elbow macaroni, and a creamy cheese sauce all cooked together for an easy, flavorful dinner perfect for busy weeknights.

Ingredients

Main Ingredients

  • 1 lb Ground beef
  • 1 tsp Garlic powder
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 4 oz Green chiles
  • 16 oz Salsa verde
  • 24 oz Chicken broth (or 3 cups water)
  • 16 oz Elbow macaroni
  • 1 cup Whole kernel corn (frozen, fresh or canned - drained if canned)

Creamy Cheese Mixture

  • ½ cup Sour cream
  • 4 oz Cream cheese (half a brick)
  • 2 cups Cheddar cheese (shredded)
  • ⅛ cup Cilantro

Instructions

  1. Brown the Ground Beef: In a medium skillet with high sides, brown the ground beef over medium-high heat. Sprinkle with garlic powder, cumin, and chili powder during cooking. If using pre-cooked ground beef, simply heat it in the skillet with the seasonings. Drain excess fat.
  2. Add Salsa Verde Mixture: To the same skillet, add the green chiles, salsa verde, and chicken broth (or water). Bring the mixture to a rolling boil.
  3. Cook the Macaroni and Corn: Stir in the elbow macaroni and whole kernel corn. Allow to cook uncovered over medium heat for 12-15 minutes or until the macaroni is tender. Stir occasionally, and add a little extra broth or water if the mixture becomes too thick before the pasta is fully cooked.
  4. Make the Creamy Cheese Sauce: Reduce heat to low. Stir in the sour cream, cream cheese, shredded cheddar cheese, and cilantro into the skillet, reserving some cheddar cheese and cilantro for garnish. Mix well until the cheese melts and the sauce is creamy and well combined.
  5. Serve: Heat through and once bubbly, remove from heat. Serve hot, garnished with the reserved shredded cheddar cheese and fresh cilantro for an extra pop of flavor and color.

Notes

  • For a vegetarian version, omit the beef and add extra corn and beans or mushrooms.
  • If the sauce becomes too thick, add a splash of chicken broth or water to loosen it up while cooking.
  • Cilantro adds fresh brightness; you can substitute with parsley if preferred.
  • Use low-fat cheese or sour cream for a lighter dish.
  • Leftovers store well refrigerated for up to 3 days and can be reheated on stovetop or microwave.

Find it online: https://glowcooks.com/salsa-verde-macaroni-beef-skillet-recipe/